Pineapple Upside Down Ghee Cake

The addition of ghee (clarified butter) in this Pineapple Upside Down Ghee Cake will change your life! ❤

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Orange Saffron Syrup Cakes

Orange Saffron Syrup Cakes – the perfect dessert for a feast!

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Strawberry Galette

For a bright, flavourful summer treat, indulge in this fabulous Strawberry Galette! ❤


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Peach Blueberry Cake

This Peach Blueberry Cake is just what will bring your upside down cake dreams to life this summer!


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Lemon Cake

An Ode to my beautiful Mama with her favourite Lemon Cake on her birthday! ❤


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Tangy Raspberry Cake

As you can tell, I’ve been having a very berry summer! And I’m enjoying it to the fullest. While I’ve been mostly cooped up indoors – much to my dismay – due to the unbearable heat, my tummy has been one happy fellow, gorging on lots of berries, mangoes and pineapple. I think it’s safe to say that my obsession with fruits is being well-fuelled. 🙂


What makes me happier is that my passion for baking is flourishing, thanks to this berry mania! First I baked those Petit Fours that were just delish, then the Lemon-Blueberry cake that is out-of-the-world, the Mango-Strawberry tart that needs no description and now this fabulous Tangy Raspberry Cake that will blow your mind. The baker in me is very pleased.


Here’s what you need to make The Foodscape’s Tangy Raspberry Cake in your home.

  • All Purpose Flour – 1 and 1/2 cups
  • Sugar – 1 cup
  • Salt – 1/2 tsp
  • Baking Powder – 1 and 1/2 tsp
  • Eggs – 2
  • Vegetable Oil – 1/2 cup
  • Juice of 1 Orange, freshly squeezed
  • Rind of 1 Lemon, grated
  • Fresh Raspberries – 200 g

Here’s how you make it:

  • Preheat your oven at 160 degrees Celsius for 20 minutes.
  • In a bowl, beat the eggs until fluffy, then add in the oil and orange juice and mix well.
  • In another bowl, lightly sift together flour, salt, sugar and baking powder.
  • Pour the wet mixture over the dry ingredients and blend until it forms a smooth batter.
  • Add in lemon rind and give it a final mix.
  • Grease and line a loaf-tin with parchment paper. Pour in half of the batter, then place a few fresh raspberries on top and finish off with the remaining batter. Once all the batter is poured in, sprinkle a few more raspberries on the top and bake for about 35-40 minutes or until a skewer inserted comes out clean.


This is one of those cakes that everyone loves serving at breakfasts, brunches, tea parties and the like. It’s that perfect breath of fresh air from all those heavy chocolatey treats that your guests and family will love you for. It’s also the perfect cake to savour while you enjoy a cup of coffee. It’s that homely cake that puts you at ease, helps you relax and gives you the warm fuzzies!

It’s tangy, sweet and zesty and sweet some more. It is oozing with flavour, hearty and delicious. The citrus-y tartness from the orange juice and lemon rind are well complimented by the sharp flavour of the raspberries and the buttery sweetness of the cake. It’s truly a cake made in heaven!


This is the kind of cake I love baking – moist, airy and filled with the goodness of berries; the kind of cake that I eat a little too much of on my cheat day. Trust me, it’s that good! 😀